These Cherry Poppy Seed Muffins combine juicy cherries with the subtle nutty flavor of poppy seeds in a soft, tender muffin. This easy poppy seed muffins recipe uses fresh cherries to add bright bursts of fruit flavor, while buttermilk helps create a moist crumb with a gentle tang.
White granulated sugar adds just the right amount of sweetness while allowing the natural flavor of the cherries to shine. A little lemon zest brings everything together, making these cherry muffins a cheerful choice for breakfast, brunch, or an afternoon snack.
Instructions:
- Preheat oven to 400° F. Line a muffin tin with paper or foil liners; set aside.
- In a large mixing bowl combine flour, white granulated Pioneer Sugar, poppy seed, baking powder and salt. Add milk, melted butter and egg; stir just until dry ingredients are moistened. Gently stir in cherries and orange zest; mix.
- Fill prepared muffin cups three-quarters full.
- Bake for 18-22 minutes or until wooden pick inserted in center comes out clean. Let cool in pan 5 minutes. Remove and serve warm.
Cook’s Note:
Use firm, ripe cherries and remove the pits completely before chopping. If using frozen cherries, thaw and drain them well first to prevent excess moisture from making the muffins soggy. For more consistent serving weights, divide the batter evenly using a kitchen scale.
This recipe uses sugar to:
This recipe uses granulated sugar to sweeten the muffins while balancing the natural tartness of the cherries. It also helps create a tender, moist crumb and allows the nutty flavor of the poppy seeds and bright lemon zest to come through.
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